Pick new dandelion blossoms, those on short stems, and rinse well in lightly salted water. Cut off the stem ends close to the flower heads, leaving only enough to hold the petals together, because the stems and greenery are bitter. Roll the dandelion flowers in paper towels to blot up the excess moisture, then dip each one in a batter made of 1 egg, beaten, with 1 cup milk, 1 cup flour, 1/2 teaspoon salt and a pinch of pepper. Drop the batter-coated blossoms into hot Crisco and fry until lightly browned. Drain on paper towel, and sprinkle with salt.
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